Melanie's Kleftiko (Greek Lamb)

TRH Melanie's Kleftiko (Greek Lamb)
So I had a friend from Durban for lunch on Sunday as well as some Croation friends and family and the special requests were Kleftiko (Greek Lamb). I made two because past experience has taught me no less. It is an exceptionally succulent and simple dish. Enjoy.
1 lamb shoulder, about 2kg
Olive oil
1 tsp cinnamon
1 tblsp dried Greek oregano
Kosher salt
1 1/2 heads of garlic, roughly crushed
2 lemons
Fresh rosemary
Fresh thyme
1 kg waxy potatoes
1 large red onion
1 red pepper
2 bay leaves
Layer 3 sheets of foil (large enough to enfold the entire roast in).
Drizzle olive oil on to foil, add crushed garlic, red onion, kosher salt, oregano and juice of half a lemon.
Add the bay leaves, red onion chunks and pepper pieces.
Add a few sprigs of rosemary and thyme. Place the lamb on top.
Make a few long gashes in the lamb.
Rub the meat with olive oil.
Sprinkle over the cinnamon, oregano and salt, and roughly crushed half a head of garlic into the slits, add rosemary and thyme sprigs as well.
Rub all this into the meat with your hands along with the juice of one lemon. Add rosemary and thyme sprigs.
Tuck in the lemon pieces under the lamb.
Add potatoes around the lamb. Seal tightly and leave for 12 hours.
Bring lamb to room temperature. Preheat the oven to 160C.
Place the lamb in the foil on a roasting pan.
Roast for 3 ½ -4 hours until very tender. Turn the oven up to 220C and pour some of the juiced on to the lamb and roast, uncovered, for the last 10-15 minutes, adding some butter, oregano and more lemon juice to potatoes.
Prepared, tried and tested by: Melanie Kramar

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